Planked Salmon with Honey-Balsamic Glaze

Name: Planked Salmon with Honey-Balsamic Glaze
Prep time: 12 h 35 min
Cook time: 12 h 35 min
Total time: 12 h 35 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters balsamic vinegar; 1 teaspoons freshly ground black pepper; 4 servings Melted butter, for brushing salmon; 2 untreated cedar planks, each about 5 by 12-inches, soaked in water to cover for at least 12 hours (available at hardware stores); 0 teaspoons dry mustard; 118 milliliters honey; 4 servings Extra-virgin olive oil, for oiling the planks; 680 grams whole side of salmon, or 4 salmon fillets; 1 Tbsp fine sea salt, preferably gray salt

Need a gluten free and pescatarian main course? Planked Salmon with Honey-Balsamic Glaze could be an awesome recipe to try. This recipe serves 4. This recipe covers 26% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 34g of protein, 29g of fat, and a total of 545 calories. Head to the store and pick up untreated cedar planks, side of salmon, honey, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes approximately 12 hours and 35 minutes.

Instructions

Preheat the broiler. Preheat the oven to 400 degrees F.

Equipment you will use

Oven

If using a side of salmon, cut about halfway through the flesh about every 5 to 6-inches so there are some spaces for the glazes to sink in. If using salmon fillets, slice about 8 to 10 sliced angles into flesh, to help flesh more completely soak in the glaze.

Ingredients you will need

Salmon

Glaze

In a small bowl or cup, mix the salt, pepper, and dry mustard.

Ingredients you will need

Mustard Powder

Pepper

Salt

Equipment you will use

Bowl

In a medium glass bowl, heat the honey in the microwave for 30 seconds to liquefy further.

Ingredients you will need

Honey

Equipment you will use

Microwave

Bowl

Remove from the microwave and mix in balsamic vinegar.

Ingredients you will need

Balsamic Vinegar

Equipment you will use

Microwave

Brush the top of the salmon fillets (not the skin side) with the melted butter. Season the flesh side with the spice mixture.

Ingredients you will need

Salmon Fillets

Butter

Brush with the honey-balsamic mixture, reserving some for later.

Ingredients you will need

Honey

Put the soaked planks under the hot broiler, about 5 inches from the heat source, until the wood is browned on top, about 3 minutes. With tongs, carefully remove the planks from the oven.

Equipment you will use

Oven

Tongs

Immediately brush the browned surface with olive oil, then lay the salmon fillets on the oiled surface, skin side down.

Ingredients you will need

Salmon Fillets

Olive Oil

Put 2 cookie sheets in the oven below where the planks will go to catch any glazes or juices that run off. Return the planks to the broiler and cook the fish for 10 minutes. Baste with honey-balsamic and place in oven. Cook until it is done to your taste, about 10 to 15 more minutes, or 20 minutes total for medium.

Ingredients you will need

Honey

Fish

Equipment you will use

Baking Sheet

Oven

Remove the fillets to a platter, or immediately serve directly from the planks.

Per Serving: Calories 512; Total Fat 29 grams; Saturated Fat 9 grams; Protein 35 grams; Total Carbohydrate 28 grams; Sugar: 28 grams; Fiber 0 grams; Cholesterol 109 milligrams; Sodium 1185 milligrams

Ingredients you will need

Sugar

Equipment

Ingredients

Servings:

59milliliters

balsamic vinegar 1teaspoons

freshly ground black pepper 4servings

Melted butter, for brushing salmon 2

untreated cedar planks, each about 5 by 12-inches, soaked in water to cover for at least 12 hours (available at hardware stores)0teaspoons

dry mustard 118milliliters

honey 4servings

Extra-virgin olive oil, for oiling the planks 680grams

whole side of salmon, or 4 salmon fillets 1Tbsp

fine sea salt, preferably gray salt

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Salmon works really well with Chardonnay, Pinot Noir, and Sauvignon Blanc. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. The Foley Johnson Carneros Chardonnay with a 4.6 out of 5 star rating seems like a good match. It costs about 23 dollars per bottle.